a fantastic method for stuffing a goose. It is comparable to a turkey but tastes considerably richer. Very, very good!
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 45 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 10 slices French bread, cut into cubes
- 4 apples – peeled, cored and sliced
- 1 cup dried currants
- 4 tablespoons butter, melted
- 1 tablespoon dried thyme
- salt and ground black pepper to taste
- 1 (10 pound) goose
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 bay leaf
- 3 whole cloves
- 1 sprig fresh thyme
- 1 sprig fresh marjoram
- 1 (10.5 ounce) can condensed chicken broth
- ¼ cup white wine
- 1 teaspoon tomato paste
- ¼ cup water (Optional)
- 1 tablespoon cornstarch (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Make the stuffing: Combine bread, apples, currants, butter, thyme, salt, and pepper in a large bowl.
- Prepare the goose: Wash inside and out. Pat dry. Stuff with stuffing mix, truss, and tie goose. Prick bird all over with fork.
- Heat oil in a roasting pan on top of the stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in the roasting pan. Add a little water, cover, and roast in the preheated oven for 1 hour. Discard fat from the roasting pan.
- Combine onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme, and marjoram in a mixing bowl and sprinkle around the goose.
- Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required.
- Transfer cooked goose to a platter and keep warm by covering loosely with foil.
- Make the gravy: Skim off remaining fat in pan and heat drippings and vegetables on top of stove until mixture is reduced. Stir in chicken broth, white wine, and tomato paste. Simmer for 10 to 15 minutes, then strain gravy.
- Mix water and cornstarch in a small bowl. Add cornstarch mix, a little at a time, to thicken the gravy if necessary.
Nutrition Facts
| Calories | 1169 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 254 mg |
| Dietary Fiber | 6 g |
| Protein | 74 g |
| Saturated Fat | 23 g |
| Sodium | 881 mg |
| Sugars | 29 g |
| Fat | 68 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! We made this for Christmas and plan to make it a tradition. Fantastic recipe.
Great meal for special occasions. I don’t know what I did wrong though, but there was way too much stuffing. It ended up being soggy and dry all at the same time. The bird was excellent but I won’t make the stuffing part again.
Delicious
Mmmmmmm! This should be a five-star recipe! Then no one will pass over this opportunity to cook the best goose ever!Easy, moist, delicious, and my first goose!
Fantastic! This was only the second time I have made goose, and I was thrilled with the outcome! It was moist, and flavorfu1. I didn’t choose to stuff the goose with the stuffing but stuffed the goose with apples instead (had a family member who couldn’t have anything with gluten) I just baked the stuffing. It was all wonderful, goose, stuffing and gravy. I will make this again!
My first goose was terrific! Couldn’t find currants, so dates were used. The stuffing is yummy, as was the gravy. Very easy recipe and impressive on the table. The goose took about an hour less time than expected.
Best Christmas Goose ever, thanks.
A delicious goose dinner that everyone will enjoy